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Chris Young says he used the whole thing - skin, meat and bones. How about you?

Are you using the entire carcass or just the meat and skin?

While I usedabout 33% more water, I also used twice the amount of chicken, so I don't think the water was the issue. I'm starting to believe, from comments hereand my own investigations, the lesser amount of skin used was probbly the issue. I removed the skin to cut down on the salt. Thenext batch I make I'll use of all the skin but rinse the excessie salt and seasoning and see whatt that does. Thanks!

Skin has a lot of collagen. Using less water equals better stock, so sure, your excess water could be part of your problem

At 3pm the birthday boy asked "how set are you on lobster tails for dinner?". Apparently someone had a craving for pizza and since I am all about the birthday person getting what they want, pizza it was. His- ham, cowboy candy, olives, onion, peppers. Her's- ham, olives and kraut. And since we don't need a cake for the two of us- these were good, not overly sweet. The crust could have been crisper. Lobster tomorrow.

Lots of connective tissue in skin, so good for gelatin.

How did your kraut work out? I hope it's really tasty!

This is the strawberry banana ice cream made as per Cuisinart's recipe booklet. I had to spin it twice as the first spin resulted in a crumbly product. The texture then was perfect but for the 1/4 inch thick ice layer on the bottom of the cup. We got two small scoops, one for each of us out of that recipe. Could have used a bit more. I have two more in the freezer, a peach yogurt and blueberry cheesecake also from that booklet and I won't make any more until I see how those turn out.

As a newlywed, I would make us a nice rack of lamb for V day -as we've gotten older it's not as much of a big deal so we are doing our usual Saturday Thai take out. I brought a few of our Valentine's Treat Boxes to the restaurant when I picked up our take out. (It's a little box, with a heart-shaped brownie, long stemmed chocolate dipped strawberries, raspberry heart petit fours and vanilla and chocolate shortbread hearts. Working a holiday in food service - Valentine's, Easter, Mother's Day, Thanksgiving, can be miserable so little things can go a long way! Looking forward to not seeing anything heart-shaped for a long time.....)

I intended to make pasta with some 00 flour that I got a couple months ago and decided I'd better use it now. I made egg noodles and served them with shrimp scampi. Then I thought it might be a good time to cook the last of the Omaha steaks in the freezer that my sister sent us for Christmas. Charlie had the other two for breakfast a couple times. Neither of us finished our steaks today though.

@Duvel I love tongue. very difficult to find, my area these days.. i.e.: none @ TJ's. would love to try it as that stew. Please award your mother w a Kudos , her way.

I went to Costco today and picked up 2 of their chickens. They are currently residing in my two Instant Pots.

Sorry, no picture. I picked up a copy of Paula Wolfert’s Mediterranean Clay Pot Cooking at the second hand shop today. I couldn’t resist at $2

Yes, I'm fully aware of that. My question was whether the amount of air space above the ingredients can affect extraction flavor and gelatin production. In the videoI saw, gelatin seemed to be produced from just the meat and skin, and that did not happen in my case. Hmmm ... maybe my problem stems from the lack of skin I used. I discarded some to reduce the amount of salt on the stock.

I love anything with dates and daates and oatmeal go perfectly together IMHO, but had never thought of the date/miso combination. Not sure about the maple syrup component because dates are already so sweet but I have maple syrup so what the heck? Once I replenish my miso supply (it's not available in our little township) I'll give them a try.

For Valentine's Day, an Italian prosecco.

Have not used chicken feet for stock because the nails skeeve me out. We always had chickens when I was a kid and I know what is under those nails! A local produce/butcher/bakery place sells air/freeze dried? chicken feet for which our dog would sell his soul (or mine!)

You made great progress using your excess root vegetables! I have put our Odd Box on hold, as I have a hard time keeping up with a weekly "box for two."

Ina's recipe seems similar to the one that I remember from the above mentioned sandwich shop. They diced their celery so finely - finer than brunoise. Do you use the raisins? I can't fathom that, although I can imagine cranberries because they would lend a bit of tart, where as raisins just read sweet to me.

Little one has one week of school holidays („Carnival season“). So, today I brought him up north to his grandparents, and this time we used the train. I never realized how German I am, but in the train it turned out we packed exactly the same late lunch as all the guys around us … Apfelschorle (premixed apple juice with sparkling water) … (ok, the Japanese rice crackers were not so ubiquitous): Whole grain rolls with Lyoner sausage … Mettbrötchen ✊ Upon arrival (after some 3.5h) we were greeted by my mothers tongue stew with Madeira, with new potatoes and braised red cabbage. Good times 🤗

Buffalo Chicken Salad. I grab a few fresh batter-fried chicken thighs from local carryout. Make salad with cherry tomatoes, Persiana cukes, mixed greens, some sort of onion. Roughly slice the thighs, then douse in a good bleu cheese dressing and hot sauce.

in the pasta/chicken/egg/potato/tuna salad area, we're pretty 'usual' - but what it get served with . . . that's a different story. I see all the nice pix of various "plates" - but they seem to more represent 'things served around' the salad, not in the salad....or?

Thanks for the eye candy but mostly for your ever-present pithy commentary, @Pete Fred.

Turkey keema with potatoes, peas, and most of the spice cabinet I had ground turkey that needed using up, and most of the ingredients, so here we are.

I save the carcass from costco rotisserie chickens for stock as well. And also add in whatever poultry backs, necks, pieces I've got on hand. Depending on the day/how much time I have dictates if i put in the IP or let simmer for hours/days on the stovetop. My last batch of said carcasses and pieces was on the stove and simmered for 24ish hours gelled nicely. If you want to be certain to get gel, buy some chicken feet. Even just a couple add a ton of collagen.